Old-Fashioned Hash-Browns,
Pork Tenderloin with Honey, Thyme and Pecans,
Lattice Tart with Cranberries and Dried Cherries
You will find in this menu of simple combinations of flavors and delicious.
You'll be surprised, perhaps, know it is 100% American cuisine
.
You'll like, maybe, like me, "Old-Fashioned Hash Browns," explained
Julia Child, and the Filet Mignon with honey, thyme and pecans, inspired by an American classic.
You also succumb, perhaps, the acidity of fresh cranberries going against the sweetness of the sweet pastry with almonds and dried cherries.
Recipe Hash browns is specifically for
Mayacook (click) . It is an extremely simple recipe, whose only ingredient is the potato, which (and here there are more "maybe" that takes!) never tasted better than the greatest of ease.
Enjoy! Old-Fashioned Hash Browns- 
The hash browns are a specialty in which the potatoes are fried in the pan after being shredded, julienned or cut into cubes. Different cultures in North America, the hash browns are either shredded before being cooked, and they are served at breakfast along with eggs, sausage or bacon, either based on diced potatoes cooked in water and then grilled pan, and served as a garnish with meat, lunch or dinner.
Ingredients for 4-5 people:
- 7 or 8 medium potatoes
- 2 tbsp olive oil
- 2 tbsp butter
- salt and freshly ground pepper
Method:
Peel the potatoes and cut into cubes the same size (1.5 to 2 cm). Pour into a pan of cold water, salt lightly and bring to a boil. Half cover and cook for 5 minutes, maintaining a slight boil. The cubes should be almost cooked but not quite. Drain immediately and wipe if necessary, to remove as much moisture (the hash browns will be more crispy).
This step can be performed up to 1 hour in advance. Ten to fifteen minutes before serving, heat a little olive oil and butter in a pan of 20 cm in diameter, over high heat. When the butter foam has almost completely disappeared, add the potatoes. Allow about twenty seconds, then return (or blow), and repeat until they are golden on each side. Add a few drops of olive oil if needed to prevent the bottom from sticking. Salt and pepper slightly, then begin to crush the pieces with a spatula. Reduce heat, add small pieces of butter here and there, cover and cook 1 minute or 2, until a crust forms at the bottom.
Turn potato cake onto a plate and slide it into the pan to grill the other side, 1 minute or 2. Serve on a platter.
Pork Tenderloin with Honey, Thyme and Pecans
Ingredients: - 2 pork tenderloin
- 1 tbsp olive oil + for Cooking
- 3 large onions
- 200 g pecan
- 3 tbsp thyme
- 6 tbsp honey
- Salt and freshly ground pepper
Method: In blender, coarsely grind pecans, thyme , honey, 1 tablespoon olive oil, some salt and pepper.
Stuff the tenderloin with the mixture of nuts, tie and roast in a pot on each side over high heat with a little olive oil. Add the onions, reduce heat and simmer covered until the onions are well blended. Pour a little water during cooking if needed.
Lattice Pie Dried Cherries and Cranberries with Ingredients:
- 4 cups fresh cranberries (cranberries), 400 g
- 1 cup + 1 / 2 cup of sugar, 150 g + 75 g
- 1 / 3 cup orange juice, or 80 ml
- 1 cup dried cherries or 160 g
- 2 sweet almond paste, according to Pierre Herme's recipe from the book "My favorite dessert"
* .
- a few pinches of demerara sugar (or sugar)
Note: You can divide this recipe in half and use a pie pan of 20 cm in diameter, which will 6 people easily. One sweet dough is more than enough for the background and the bands.
Method: Preheat oven to 375 F or 190 C.
Grease a pie plate 24 cm in diameter.
Place half the cranberries in a bowl chopper with a half cup of sugar (75 g), and cherries. Pulse until the berries are coarsely chopped, nothing more.
Transfer to a medium size container, add the remaining berries, sugar and orange juice.
Roll the pasta into circles. Place a circle in the mold, remove the excess and moisten the edges with a little water. Pour cranberry mixture. Cut the second circle of dough into strips 1 inch wide (2.5 to 2.8 cm), using a knife or a serrated wheel. Extending parallel strips of dough in one direction, then over the other way. Press the strips on the edges to seal well. Sprinkle with demerara sugar.
Bake for 50-55 minutes or until lightly browned. After 20 minutes of baking, cover loosely with aluminum foil, remove 10 minutes before the end of cooking. Cool on a wire rack.
The Cranberries are very rich pectin in the thickened lining naturally, which can be cut and serve beautiful parts still warm, the fruit does not escape.
* To make 3 tart shells must:
- 285 g butter at room temperature
- 150 g icing sugar sifted
- 50 g almonds
- 500 g flour
- 1 / 2 teaspoon fleur de sel
- 1 / 4 teaspoon of vanilla flavoring (1 / 2 teaspoon for me)
- 2 medium eggs at room temperature
In mixer fitted with the blade speed to beat butter least until creamy. Add sugar, almonds, salt, vanilla and eggs. Scrape the sides if necessary. Add flour in 3 or 4 times. Once a soft and mellow comes together, it's ready. It is important not to mix more.
Divide dough into 3 pieces. For each, form a ball, flatten into a disk, wrap in plastic wrap and let rest in fridge for at least 4 hours and up to 2 days before using, or freeze. The discs frozen dough thaw in about 45 minutes at room temperature, before being lowered.
